Tag Archives: breakfast recipes

12 Sweet Peach Recipes for National Peach Month

August kicks off National Peach Month…and what better way to celebrate than with a meal filled with peaches?

peach-recipes

The great thing about peaches, and most stone fruit for that matter, is that it is sturdy and versatile. It can stand up to being cooked in an oven, on the grill, or in a skillet, and is a great accompaniment to a sweet or savory dish.

From breakfast to dessert, here are 12 sweet peach recipes to celebrate National Peach Month!

12 Sweet Peach Recipes

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Peach Cobbler French Toast

Grilled Steak Salad with Peaches

Rustic Stone Fruit Tart

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Chicken Peach Kebabs

Lemon Peach Fizz

Peach Shortcake

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Peach Galette

Prosciutto Salad with Peach and Mozzarella

Grilled Peach and Prosciutto Flatbread

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Peach Gin and Tonic

Peach Bread

Peaches and Cream Crumble

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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16 Copycat Recipes from Your Favorite Restaurants

Eating from your favorite restaurants doesn’t have to hurt your gut (or your wallet). You can indulge in your restaurant favorites right from the comfort of your own home with these 16 tasty copycat recipes.

From Applebee’s famous Oriental Chicken Salad to Red Lobster’s addicting Cheddar Bay Biscuits, these recipes taste just like the real deal at half the price!

copycat-recipes

16 Copycat Recipes from Your Favorite Restaurants

  1. Copycat Portillos Chopped Salad
  2. Copycat Panera Bread Broccoli Cheddar Soup
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  3. Copycat Outback Steakhouse Blooming Onion
  4. Homemade Cracker Jack
  5. Chipotle Guacamole
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  6. Homemade Moon Pies
  7. Applebee’s Oriental Chicken Salad
  8. Copycat Orange Chicken
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  9. Noodles and Company Indonesian Peanut Saute
  10. Cheesecake Factory Bang Bang Shrimp
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  11. DIY Mounds Bars
  12. Taco Bell Morning Crunch Wrap
  13. Copycat McDonald’s Big Mac
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  14. Copycat Cracker Barrel Pancakes
  15. California Pizza Kitchen BBQ Chicken Pizza Copycat
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  16. Red Lobster Cheddar Bay Biscuits

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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10 Egg-cellent Egg Recipes

It wasn’t until I had a GOOD egg that I realized how delicious eggs really are. Packed with tons of good protein, a high-quality organic egg is a great way to start your day.

Whether they’re over-easy, hard-boiled, sunny-side-up or fried, an egg makes a tasty addition to any breakfast, lunch or dinner.

Looking for a quick and easy way to fill up at your next meal? Try one of these yummy egg recipes.

10 Egg-cellent Egg Recipes

egg recipes

  1. Surprise Egg and Bacon Biscuit
  2. Asparagus with Poached Egg
  3. Egg-Stuffed Biscuit
  4. Whole 30 Salad with Poached Egg
  5. Pepper n’ Eggs
  6. Quick Breakfast Pizza
  7. Eggs Benedict
  8. Sweet Potato and Egg Hash
  9. Deviled Eggs
  10. Instant Pot Sous Vide Eggs

 

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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12 New Day Cinnamon Rolls

Roll up to a better breakfast with these delicious new and improved cinnamon roll recipes.

Gone is the cream cheese frosting, the thick cinnamon sugar paste, the stale refrigerated dough…enter amazing flavor combinations like orange and cranberry, the grown-up tastes of cardamom and Nutella, and discover one of the best and most delicious ways to put that cast iron skillet to use.

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12 New Day Cinnamon Rolls

Overnight Cranberry Cinnamon Rolls with Orange Glaze

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Vegan and Gluten Free Cinnamon Rolls

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Chocolate, Orange, and Date Cinnamon Buns

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Cardamom Swirls

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Chocolate Peanut Butter Sweet Rolls

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Strawberry Rhubarb Cinnamon Rolls

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Blueberry Funfetti Cinnamon Rolls

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Peanut Butter and Jelly Rolls

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Sweet Apple Cinnamon Rolls

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Mexican Hot Chocolate Cinnamon Rolls

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Savory Butternut Squash Rolls

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Soft Cranberry Orange Rolls

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Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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7 Creative Pancake Upgrades

Upgrade your morning routine with these 7 pancake recipes. From sweet cookies and cream pancakes to mermaid pancakes with kiwi and blueberries, these morning flap jacks are sure to shake up your traditional breakfast lineup!

7 Creative Pancake Upgrades

pancake-recipes

  1. Cookies and Cream Pancakes
  2. Mermaid Blueberry Pancakes
  3. Gluten-Free Spinach Pancakes
  4. Pink Pancakes with Chia Pudding
  5. Banana Bread Pancakes
  6. Butternut Squash Pancakes
  7. Strawberry Lemon Poppyseed Pancakes

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Pumpkin Chocolate Swirl Bread

Here’s your homework for the day.  Go into your recipe collections and find all the pumpkin spice cake recipes that you have.  Gather them together and throw them the F away…because this Pumpkin Chocolate Swirl Bread is a legit game changer.

swirl-bread

Soft and delicious, this pumpkin bread is great for breakfast or dessert.  You can add a sweet cream cheese glaze on top for added richness, or just serve it as is because it’s just that good.

Pumpkin Chocolate Swirl Bread

Ingredients:

  • Non-stick cooking spray
  • 1¾ cup all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter, room temperature
  • 1¼ cups granulated sugar
  • 2 eggs, room temperature
  • 1 tablespoon vanilla extract
  • ½ cup milk
  • 1 cup canned pureed pumpkin
  • ½ cup bittersweet chocolate chips, melted
  • 2 tablespoons cocoa or hot cocoa mix (either one will work! It’s mostly for color)

Instructions:

Preheat oven to 350 degrees F.  Coat a 9 in. loaf pan with non-stick spray.  Set aside.

In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, and salt.  Mix together and set aside.

In another large bowl, combine butter and sugar.  Beat with an electric mixer on medium speed until light and fluffy.  If your butter is room temp, you can also beat with a whisk by hand, which is what I prefer…but to each his own!  Add eggs, one at a time, and vanilla, beating well until combined.

Alternate adding flour mixture and milk, starting and ending with flour, and mixing until everything is just combined.  Fold in the pumpkin.

Divide batter in half.  Add melted chocolate and cocoa powder to one portion.  Mix to combine.

Alternate adding pumpkin and chocolate batter to prepared pan.  Using a knife, swirl batters together.

Bake 55 to 60 minutes, or until a wooden toothpick inserted near center comes out clean.  Let cool completely, then remove from pan.

Your kitchen will smell amazing and your stomach will thank me.  And you’re welcome.

If you want to make a cream cheese glaze, you can combine 2 tablespoons softened cream cheese with ½ cup confectioners’ sugar and ¼ teaspoon vanilla extract.  Add 1 teaspoon milk, and continue adding milk little by little until you achieve the right consistency.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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Honey and Peanut Butter Energy Bars

I always seem to be on the move…and though I often fail, I try to pack my purse with healthy snacks.  Energy bars, fruit, or cheese sticks are my go-to’s…but those energy bars and power bars are often packed with tons of sugar and carbs and may not be as healthy as they seem…

So I’ve decided to start making my own!

energy-bars

Packed with protein and natural sugars for a burst of energy, these Honey and Peanut Butter Energy Bars actually taste delicious and are super filling.  The addition of dates helps give these bars a great chewy texture, and they’ll last a good 2 weeks in the fridge.

One batch will make about 8 large bars or 10-12 smaller bars.  I go smaller with these because they are filling, but they are great for breakfast on the go or a snack before a workout.

Honey and Peanut Butter Energy Bars

Ingredients:

  • 2 cups rolled oats
  • 10 dates, pitted
  • 1 cup peanut butter (the drippy kind works best)
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 2 scoops vanilla protein powder
  • Pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 cup chocolate chips (optional)

Instructions:

Prep an 8 in. or 9 in. square pan with parchment paper, letting excess paper hang over edges.  If you don’t have parchment paper, you can also spray the pan with non-stick cooking spray.

Place rolled oats in food processor and process on high for about 1 minute, or until oats have been turned into oat flour.  Remove and set aside.

Combine the dates, peanut butter, honey, vanilla extract, protein powder, salt, and walnuts in food processor and pulse a few times to chop up the dates.  Add the oat flour and process until well combined.  Pour into prepared pan and press into cake pan.  Top with chocolate chips, if desired.

Place in freezer for 30 to 60 minutes to set.  Remove and cut into bars.  Store in fridge in plastic bags for up to 2 weeks.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

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